We stock these ingredients

Method

Combine stock, water and saffron in a medium saucepan over high heat and bring to the boil. Cover and reduce heat to low to just keep warm.

Heat one tablespoon of oil in a large non-stick frying pan over medium to high heat. Add fish and fry for one minute on each side, until light golden brown. Transfer to a plate.

Pour the remaining oil into a frying pan and add onion and garlic. Cook for five minutes, or until soft. Add rice, tomatoes and paprika and stir to combine. Using a large spoon, spread mixture over the base of the pan.

Add two cups of fish stock mixture to the frying pan and bring to the boil over high heat. Shake pan to spread mixture evenly, do not stir.

Reduce heat to medium. Cook uncovered, without stirring, for 8-10 minutes or until stock is absorbed. Add prawns, squid and mussels, pressing into the rice mixture.

Add remaining 2 ½ cups of stock mixture, half a cup at a time, allowing to absorb between additions. Add fish and peas with the last half cup of stock.

Remove from heat and stand covered for 5-8 minutes. Season with pepper and serve with lemon wedges.